Caramelized Leek Risotto with Porcini Mushrooms & Truffle Oil

Serves 4

20g dried porcini mushrooms
30ml (2 tablespoons) olive oil
30ml (2 tablespoons) butter
2 shallots or 1 brown onion, finely diced
2 French leeks, rinsed and sliced
3 sprigs thyme, leaves picked
zest of half a lemon
200g Arborio rice
80ml (1/3 cup) white wine (Chenin Blanc or Sauvignon Blanc)
4 ½ cups hot chicken stock, plus a little extra water
1/3 cup grated Parmesan, plus extra to serve
Stonebarn (Imported by The Truffle Lady SA) Truffle Oil, for finishing
salt and freshly ground black pepper

Place the porcini mushrooms in a bowl and pour over just enough hot water to cover. Set aside to rehydrate.

Heat 2 tablespoons olive and 1 tablespoon butter in a deep saucepan. Add the shallots and leeks and cook over a medium heat until softened and caramelized, about 12-15 minutes.

Drain the mushrooms, then add to the leeks along with the thyme, lemon zest and rice. Cook for 2 minutes, stirring all the while. Once the rice smells nutty, deglaze with the wine and reduce by half.

Ladle the stock in gradually, stirring all the while. The stock should be fully absorbed before adding the next ladle. Cooking time ranges from 22-25 minutes. Add a splash of hot water if necessary. The consistency should be soft and creamy.

Remove from the heat. Add the Parmesan and 1 tablespoon butter. Stir through, then cover with a lid and rest for a minute or two. Divide the risotto between 4 shallow bowls and drizzle with truffle oil. Serve with extra Parmesan alongside